need some eggplant recipes

Besides eggplant parm. anyone have any good recipes.
My father gave me an eggplant from his garden and I want
to use it. Thanks

The only non-eggplant parm recipe I have is for a vegetable twist bread.
You take a basic Pillsbury refrigerated dough like pizza crust or biscuit, depending on how fluffy you want the dough.
You roll it out and flatten it into a rectangle.

In a saute pan, saute various fresh veggies like cubed eggplant, tomatoes, onions, zucchini, etc. with some olive oil. Season to taste.

Then put the veggie mixture in a line down the middle of the bread, top with shredded mozzarella.

Then cut horizontal lines in the dough all the way down, about 2 inches apart on both sides of the veggie line, pull the sides up together and twist the bread ends so it ends up looking like braided bread. Bake until the bread is golden, at 350 degrees.
You can serve it with marinara sauce for dipping, although I've also spread a thin layer of sauce on the bread before putting the veggies down.

It's kinda a lot of work and my first time making it was messy but worth it.

Just saw this on Emeril tonight and it looked really good!


Sausage and Eggplant Stuffed Shells in Tomato-Basil Cream Sauce

Stuffed Eggplant

2 large black eggplants or 4 small purple/white eggplants
1 package mushrooms, chopped fine (any kind is fine)
2 tbs olive oil
1.33 lbs of chopped meat (1-package)
1 onion, chopped
3 cloves of garlic, chopped
2 cups of cooked rice (1 cup uncooked)
breadcrumb
grated cheese
salt & pepper
1 can (28 oz) crushed tomatoes or delmonte sauce

In a sautee pan, heat olive oil on medium-low heat
add onions and sweat the onions for 2 minutes
add the garlic and sautee for a bit longer

add the chopped meat and brown. Make sure to break it up into little pieces as it cooks
Once brown, remove to a bowl

Cut off the top of the eggplant (where the green stem is)
Slice the eggplant length wise
Scoop out insides of eggplant. Leave a small lip on either side. Chop the insides of the eggplant.
Sautee with the mushrooms in reserved oil/liquid from the meat. Add a tbs of oil if there isn't any liquid reserve.
Add to the bowl with the meat.

Add breadcrumbs and grated cheese (should cover the top, maybe about 1/2 cup of each maybe, just eye it)

Add Salt & Pepper. Mix well

Add the rice a little at a time and mix well.

Add about 1/2 the can of tomatoe sauce and mix. Mizture should be wet, but not runny. It should be thick.

stuff the eggplants

In a baking dish, pour some of the tomato sauce on the bottom, just to cover.
Place the eggplant in the baking dish
Pour the remaining tomato sauce over the top of the eggplant

* At this point you can refigerate or freeze it *

When ready to cook/eat:
Preheat oven to 350 degrees.
Bake for about 45 minutes to 1 hour (until eggplant is tender)


I also do this with peppers too. You can probably do it with yellow squash also.